Many times I buy extra bananas just to have them over ripen in my fruit basket. I love the way my house smells when baking banana bread or banana muffins. All my children love chocolate so I enjoy combining the two that way I know they never go to waste. Here’s my favourite recipe adapted from the Taste of Home website.
I tweeked the recipe to my liking in order to make it more healthy. I cut the sugar the original recipe called for to half and coconut sugar instead of regular sugar. Feel free to use turbinado, xylitol, or even regular sugar. I also replaced the oil it originally called for with applesauce. Here’s my healthier version of the muffin recipe.
Double Chocolate Banana muffins
1-1/2 cups all-purpose flour
1/2 cup of coconut sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cup mashed ripe bananas
1/2 cup applesauce
1/2 to 1 cup dark chocolate chips
Preheat oven to 350. Spray a muffin tin or use paper liners.
In a large bowl combine all the dry ingredients until mixed. In a smaller bowl mix the applesauce, bananas and egg. Add the wet ingredients to the dry ingredients and mix only until all blended. Stir in the chocolate chips.
Using an ice scream scoop, pour batter into muffin tin. If you wish, you can add some chocolate chips to the top of each muffin.
Bake in preheated oven for 20 – 25 mins.